My sense of time has been uncharacteristically loose over the past week. With the cessation of my daily radio show (which required pretty strict time management) and the fact that my regular morning yoga client is out of town, life’s been, well, less structured. I suppose a little change in routine from time to time is a good thing.
Something else out of the norm I just did: eat a carb generous supper after 10:00pm. From a health standpoint, I definitely don’t endorse late meals on a regular basis! But, hey, sometimes you gotta do what you gotta.
Here’s what we ate:
Rigatoni with butternut squash and a bit of Parmesan cheese freshly grated on top.
My inspiration for the dish came from 2 places:
1. I had fallen in love with this creation of my mother’s a while ago.
2. The produce available at the Banana King store on Avenue J this evening left something to be desired. Butternut squash looked like a safe purchase.
3. I love winter squashes for both flavor and nutritional value (full of vitamin A, B6, and more)
Totally a budget friendly vegetarian dish.
Dinner for 2 and leftovers for 2 lunches tomorrow = ~$6.45
- ~3lbs Butternut Squash = $3.01
- 1lbs of Ronzoni Rigatoni = $1.89 (feel free to use a “healthier” pasta as you please)
- ¼ Red Onion = $0.25
- ½ Medium Yellow Onion = $0.30
- Ginger, garlic spices, pepper, bouillon = $0.75
- Nice parmesan = ~$0.25
40-50 minutes and you have this one on the plate!
What You Need
- 1 decent sized butternut squash, peeled and cut into 1 inch size cubes
- 1 small onion or mix and match whatever onions you have on hand, cut into thin half-moon sections
- 1-2 garlic cloves, minced
- 1 ½ inch piece of ginger, minced
- Vegetarian bouillon (I recently discovered Rapunzel vegan vegetable bouillon with sea salt and recommend it) or chicken or veggie stock
- Generous dash Cumin
- Generous dash cinnamon
- 1/8 to ¼ tsp Nutmeg (preferably freshly grated)
- 1 tsp or so of oregano
- Salt and pepper to taste
- Chili flakes (optional)
What you do:
- Sauté garlic, onions, and ginger until tender and fragrant
- Throw in cubes of butternut squash and mix
- Add either cup of stock or water with bouillon. Stir and bring to a boil and then simmer. Then, add the spices and herbs, stirring them in.
- Cover and keep over low to medium flame, stirring regularly. Add more liquid as needed. The dish is done when the squash is tender and slightly broken down. This should take about 20 to 25 minutes
Follow instructions on the box 🙂
Plate it up with freshly grated cheese and, if you desire, some chili flakes. If you have it on hand, some fresh parsley is nice.